Once upon a time, Seattle’s premier department store was Frederick and Nelsons. Located in downtown Seattle, this store opened its door in 1890 “selling used furniture during the rebuilding of Seattle after the Great Fire of 1889.” Over the years, the store expanded adding a tea room, and departments such as clothing, shoes, linens, jewelry and cosmetics. In 1992, shopping patterns had changed with the advent of suburban shopping malls, discount stores and specialty stores. Frederick and Nelson’s shut their doors and filed for bankruptcy.
I loved Frederick and Nelson’s tea room. When I worked at a nearby building, I frequently enjoyed eating lunch there. My favorite item on the menu was their Shrimp Salad. This year when my daughter, Colleen, invited us to Thanksgiving dinner, she said, “I would love it if you could bring your Shrimp Salad. I love that recipe.”
I answered by saying, “I’d love to bring my shrimp salad. It is easy, delicious and healthy.”
Of all the salads, desserts, soups and entrees I’d made over the years, how did this simple shrimp salad rise to the top of the list?
Thirty-year old memories filled my mind – Frederick and Nelson’s tea room, the salad and how I tinkered with this recipe until it was as good as the one offered on their menu. Back then, I had no idea that “my shrimp salad” would turn out to be my signature dish when Thanksgiving came around.
Frederick and Nelson Tea Room Shrimp Salad
2 pounds shrimp
18 eggs, hard boiled and chopped
3 cups diced celery
3 cups diced green onions
2 cups diced green pepper
½ cups chopped parsley
2 cups mayonnaise
¼ cup lemon juice, freshly squeezed
½ teaspoon salt
¼ teaspoon pepper
1. Add all ingredients in a large bowl. Using a large spoon or spatula, gently fold ingredients together until well blended.
2. Keep chilled in refrigerator until serving.
NOTE: Consider this recipe a blue print. If you love celery, add more. Sometimes I add fresh crab meat or increase the amount of shrimp in the salad. Vary the proportion of ingredients to suit your taste.